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The Best Smoked Tri Tip Sandwich

Updated: Feb 20


Chimi Churi:

½ cup chopped flat leaf parsley

¼ cup cilantro

1 tbsp oregano (fresh) or 1/4 teaspoon dried (optional)

¼ cup red onion

¼ cup olive oil

¼ cup red wine vinegar

1 tsp salt

¼ tsp pepper

Red pepper flake (optional)

4 garlic cloves

Pickled red onions:

1 cup apple cider vinegar

½ cup water

½ cup sugar

1 tbsp salt

1 tbsp pickling spice (optional)

2 red onions

Tri tip:

3 pound tri tip

1 tbsp Hussey's Heifer Dust

Arby's Horsey sauce

4 Brioch buns




Step 1

1. Preheat smoker to 225-250 degrees. Get your tri tip ready by drying with paper towels and trim the silver skin off the meat. Liberally apply Heifer Dust to all sides of the meat. Add some smoking wood to your smoker, I like pecan, and add your tri tip. Cook to 120 degrees, about an hour indirect.

Step 2

2. While tri tip cooks make your pickled red onions. In a pot on the griddle bring the vinegar and water to a boil. Add the pickling spice, sugar and salt to pot. Slice two red onions that are sliced thin. Use a mandolin if you wish. Put sliced onion in a large bowl. Pour pickling liquid over the onions and set aside.

Step 3

3. Make the Chimi Churi: Chop parsley, cilantro, red onion and garlic. Put in bowl. Add oregano, olive oil, red wine vinegar salt & pepper. Mix well.

Step 4

4. When tri tip reaches 120, pull off smoker and set up a direct heat to 500 to sear meat. Put meat on grill and sear both sides for a few minutes on each side. Pull from grill and let rest for 10 minutes. Slice meat against the grain.

Step 5

5. Add mayo to the toasted buns followed by healthy amount meat, Arby's Horsey Sauce, chimi churi, arugla and pickled onion. Put top on and enjoy

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